The Oxalys is open 7 days a week from the 1st of December to the 30th of April, and from the 4th of July to the 29th of August.  Sometimes, the 300m² terrace gets covered in snow during the night and has to be cleared very early in the morning before relighting the furnaces. On nice days, between March and April, the Aiguilles du Péclet and the Cime de Caron, some 3,200 meters in altitude, can be seen among the mountains from sunrise... A great sports fan who knows a great deal about off-piste skiing, Jean Sulpice loves to leave the beaten track and get close to nature.  Maximum freshness, maximum flavour, to be savoured or enjoyed on uncovered walnut wood tables from original and contemporary earthenware plates.  Relaxed atmosphere, very attentive service, panoramic views of the mountain at the heart of the Tree Vallées area... the Oxalys can be reached by ski from Courchevel, Méribel or Les Ménuires, or by car (car service), or even on foot and enjoy an intensely emotional moment like no other anywhere.       > Recipe, smoked organic beef with asparagus mousse > Recipe, char fish with tonka beans > Recipe, meringue covered rooster, mountain honey and Antésite flavour     Team spirit: working along with the chef, about twenty professionals with a passion for food, a passion from which they make their living, bustle around the kitchen and restaurant each day. Lightness, freshness, a taste for adventure... the whole team works at the summit an unprecedented culinary expedition that is putting mountain plants back in vogue.   Meadowsweet, gentian, burnet, berse, calament, and beautiful wild sorrel, also known as oxalys in French.